For the topping:
Juice of two lemon 1/2 cup of granulated sugar
2 tbsp of wheat starch

Preheat the oven to 325ºF.
Mix chocolate graham cookie crumbs and butter; press onto bottom of 8-inch spring form pan.
Beat cream cheese, 1/2 cup yogurt, lemon zest, lemon juice, 1 cup sugar and 2 tbsp of wheat starch with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Wrap bottom half of pan in foil. Pour in filling; place in a roasting pan. Pour in boiling water to come halfway up side of spring form.
Bake for 1 hour minutes or until center is almost set.
Bring lemon juice, 1/2 cup of sugar and wheat starch to boil in saucepan on medium-high heat; simmer on low heat 8 to 10 min. or until sauce is slightly thickened stirring occasionally. Cool and pour onto cheesecake.
Refrigerate 4 hours. Remove rim of pan before serving cheesecake.